3-Ingredient Teriyaki Chicken
This 3-Ingredient Teriyaki Chicken is SO EASY! Just Italian dressing, teriyaki sauce, and chicken breasts make a quick, flavorful weeknight dinner.
Equipment
- Mixing Bowl
- Whisk
- Large skillet or griddle
- Tongs
- Meat Thermometer
Ingredients
- 1 cup Italian dressing
- 1 cup thick teriyaki sauce
- 4 boneless, skinless chicken breasts
Instructions
Stepwise Method: 3-Ingredient Teriyaki Chicken
- In a mixing bowl, combine 1 cup of Italian dressing with 1 cup of thick teriyaki sauce. Whisk them together until well blended.
- Place the 4 boneless, skinless chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes, up to 2 hours.
- Heat a large skillet or griddle over medium-high heat until hot.
- Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken in the hot skillet. Cook for about 6-7 minutes on one side until golden brown.
- Using tongs, carefully flip the chicken over. Cook for an additional 6-7 minutes or until the internal temperature reaches 165°F (75°C).
- Once cooked through, remove the chicken from the skillet and let it rest for a few minutes before slicing. Serve and enjoy.
Notes
- Marinate the chicken for at least 30 minutes to ensure maximum flavor and tenderness.
- Cook the chicken in batches if your skillet is small to avoid overcrowding and ensure a nice sear.
- Use a meat thermometer to check for doneness and avoid undercooking or overcooking.
- Substitute chicken breasts with tofu or tempeh for a vegetarian version.
- Try adding vegetables like bell peppers or broccoli during cooking for extra nutrition and flavor.